We’ll be going back to Thailand in two weeks’ time, interviewing movers, and I’m on a rampage to clean out the kitchen cupboards. Cross off corn grits! This dish is hearty and salty, crunchy and onion-y. I’m adding it to my list of comfort foods, along with macaroni and cheese, Chinese barbecued spare ribs, and banana bread.
Italian Sausage with Peppers and Onions over Cheese Grits
Prep time: 5 minutes
Cook time: 1 hour 10 minutes
For the grits:
2 teaspoons chicken broth base
4 cups water
3/4 cup yellow corn grits
1/2 cup nonfat milk, optional
1-2 teaspoons unsalted butter to flavor, optional
1 cup part-skim grated mozzarella cheese
For the sausage
1 package sweet Italian sausage
1/2 sweet red pepper, cut into strips
1/2 sweet green pepper, cut into strips
1/2 onion, sliced
Make the grits: Put chicken broth base and water in a small saucepan and bring to a boil over medium heat. Add the grits and cook for 45 minutes, stirring occasionally. When it is thickened, if desired, thin the grits with milk, up to 1/2 cup. If desired, add 1-2 teaspoons butter for flavor. Add the mozzarella cheese and stir. Let stand 10 minutes before serving.
About 20 minutes before the grits cook, brown the sausages in a skillet with three tablespoons water, over medium heat. Cover and cook 10 minutes. Turn frequently until browned. Remove the cover and continue cooking an additional 10 minutes. Remove the sausages and slice on the bias. Don’t discard the oil in the pan.
Add peppers and onions to the skillet and cook over medium heat until the peppers are crisp tender and the onions are wilted, about 10-15 minutes.
Spoon the grits onto a plate. Top with sausage and peppers and onions.